Recipe by Meme*
I found this recipe in my mothers' old cook book and it is really great. It is easy to make but the results are wonderful. The cream is lightly baked and it melts in your mouth while apples are juicy and firm.
Top Review by Karen Elizabeth
I also used Granny Smiths and was quite happy with the choice. An unusual way of preparing the apples, it reminded me of a french Tarte Tatin in presentation. I wasn't sure how big a pie dish to use, and as a result, did not need a kilo of apples, basically I used as many as fitted nicely into my pastry case. A very nice pastry, easily prepared, soft and malleable, in fact I pressed it into my dish rather than rolling it out. The cream was easily prepared, I found that I had more than needed. All in all, an excellent pie, very good to serve to company, we in fact havent cut into it yet! i needed to get my review in!!! But I can guarantee it will be delicious, you can't go wrong with apples, sweet pastry, and a light custard cream!
Thank you, and I will add a taste update later!! this recipe was made for PAC orphanage, Fall 2011
Updated to add that I froze this pie, and eventually used it on Saturday night when I had unexpected guests. It freezes and defrosts VERY well, the guests had no idea that it wasnt freshly made and my husband told me it was excellent, both in taste, texture and presentation. So a really good one for 'stand-by '!
- 125 g softened unsalted butter
- 75 g sugar
- 1 pinch salt
- 250 g flour
- 125 ml white wine
- 1 kg apple
- 1 lemon, juice of
- 3 tablespoons sugar
- 2 eggs
- 50 g sugar
- 1 teaspoon vanilla
- 1 tablespoon fresh lemon zest
- 125 ml whipped cream
- 1 teaspoon butter, for model
Directions See How It's Made
- Mix butter, sugar and salt until light and fluffy. Gradually beat in part of flour and all wine and then fold in the rest of the flour. Cover the mixture and place it into the refrigerator for 30 minutes to cool.
- Peel the apples, slice them on halves and clean out the seeds. Slightly cut the halves on top and pour the lemon juice over them.
- Grease the model for pies with additional butter and heath the oven on 420 degrees.
- Roll the pastry and line the model with it. Make sure that the edge is 3 cm high. Fill it with apple halves and sprinkle them with sugar.
- Bake for 30 to 35 minutes.
- Place eggs sugar and vanilla into a bowl and beat until it is fluffy. Fold in lemon zest and cream. Place the mixture over apples and bake for another 10 minutes.
- When the pie is baked place it onto a wire rack to cool.